​¾ cup flour
½ tsp baking powder
½ tsp salt
2 (125 ml) jars maraschino cherries, whole, drained
1 bag (170 g) craisins (dried cranberries)
1 can (388 ml) pineapple chunks
3 eggs
1 ½ oz. rum
¼ cup golden syrup

Combine flour, baking powder and salt in a large mixing bowl. Add
​well-drained cherries, craisins and pineapple chunks. Toss together
​until fruit is well coated with flour. Beat eggs and rum until blended,
​add to fruit and flour mixture and mix thoroughly. Grease 1 loaf pan;
​line with parchment paper and grease again. Pour mixture into pan,
​pressing with spatula to pack tightly. Bake at 300° F for 1 hour and
45 ​minutes. Let cool in pan for 15 minutes. Remove paper and brush
​cake with golden syrup while still warm. Cool completely before
​serving or storing, and wrapping and storing in a cool spot for 6 weeks is
a good idea.  ​ 




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